Misir Wat with Injera
Misir wat is the heart of Ethiopian home cooking—a fiery, comforting red lentil stew that simmers with berbere and onions until velvety and rich. Served atop tangy injera, it's a meal that invites you to eat with your hands, scooping up every last bit. The onions are cooked down slowly to build a deep sweetness, while the berbere adds a warm, complex heat. This vegan version is completely satisfying, proving that plant-based food can be bold and deeply flavorful. Whether you're new to Ethiopian cuisine or a longtime fan, this dish will transport you to the lively streets of Addis Ababa.
Ingredients
- red lentils200g
- red onions2 large, finely chopped
- berbere spice blend2 tbsp
- tomato paste1 tbsp
- garlic cloves3, minced
- fresh ginger1 tbsp, grated
- vegetable oil2 tbsp
- water800ml
- salt1 tsp
- injera (for serving)4 pieces
Directions
- 1
Rinse the red lentils under cold water until the water runs clear. Set aside.
- 2
In a large pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until soft and golden, about 10 minutes.
- 3
Add the garlic, ginger, and berbere, and cook for 1 minute until fragrant. Stir in the tomato paste and cook for another minute.
- 4
Add the rinsed lentils, water, and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 30-35 minutes, until the lentils are tender and the stew has thickened. Stir occasionally to prevent sticking.
- 5
Adjust seasoning with more salt if needed. Serve hot with injera, using the injera to scoop up the stew.
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